This is a really “different” soup that is good for everyday and would stand up for a dinner party starter too.
- 100g hazelnuts, roughly chopped
- Bunch of sage leaves (about 20)
- 500g parsnips, peeled and chopped into 1cm cubes
- 2 eating apples, peeled and cut into cubes
- 4tbs oil
Heat your oven to 200C. Reserve a few sage leaves, 1 tbs of oil and 15g of nuts. Toss the rest into and oven tray and roast for 30 minutes until tender and slightly charred.
- 1 litre vegetable stock
Remove the sage leaves from the tray and discard. On the stove top, pour the stock into the tray and bubble until the charred bits in the tray have loosened and incorporated into the liquid. Blend until smooth. If it is too thick, add some more stock.
Fry the reserved sage leaves and hazelnuts in oil until the leaves are crispy and the nuts are brown.
- 4 tbs creme fraiche (or vegan alternative)
Serve the soup in bowls with a spoon of creme fraiche and a scatter of nuts and leaves.